Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pumpkin Low-Calorie Muffins
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- #46536
Who says you can't indulge while watching your waistline? These low-calorie pumpkin muffins offer a taste of autumn without tipping the scales.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2/3 cup nonfat dry milk powder
6 tablespoons all-purpose flour
1 teaspoon baking soda
12 teaspoons sugar, or sugar substitute
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
1/2 cup grated carrots or zucchini
4 tablespoons raisins
directions
Preheat the oven to 350 degrees F. Line muffin cups with paper liners.
Sift together the dry milk powder, flour, baking soda, sugar, pumpkin pie spice, and cinnamon.
Combine the eggs, pumpkin, vanilla, carrots (or zucchini) and raisins in another bowl and mix well. Slowly stir the dry ingredients into the pumpkin mixture.
Divide the pumpkin filling between the muffin cups, filling each about 3/4ths full.
Place the pumpkin muffins in the oven and bake at 350 degrees F for 20 minutes or until done.
Remove the muffins from the oven and let cool in the muffin tin for 5 minutes then carefully remove the muffins from the tin and let cool completely on a wire rack.
Store the pumpkin muffins in an airtight container.
nutrition data
175 calories, 2 grams fat, 31 grams carbohydrates, 9 grams protein per serving. This recipe is low in fat.
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reviews & comments
March 26, 2013
I had written a very long positive feedback but got bumped off before finishing it. :(
March 6, 2008
I made these for our work group who are doing the weight watcher's program so at 2 points these were a big hit. I will make these again if when I'm not dieting!